Chili Peppers and Pears

Savouring the Sweet Life

Mulligatawny Soup

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    A warm and wonderful culinary gift  that originated in South India, and then  found its way to Great Britain…. and now it is available for all to savour.   It is the ultimate Anglo-Indian fusion experience.

    This soup is open for creative interpretations; however to retain its authenticity, Mulligatawny Soup needs to include curry powder, basmati rice, apples, and red lentils.  

     

    Mulligatawny Soup

    Prep Time: 10 minutes                   Cooking Time: 45 minutes
    Number of Servings:  4-6

    Ingredients:

    2 tablespoons (30 mL) unsalted butter
    1 tablespoon (15 mL) olive oil or coconut oil
    1 large onion, fine dice
    1-2 celery stalks, fine dice
    2-3 carrots, fine dice
    3 cloves of garlic, minced

    500 grams (about 1 pound) skinless, boneless chicken thighs, cut into bite-size chunks, lightly seasoned with salt and pepper

    1 tablespoon (15 mL) curry powder
    1 teaspoon (5 mL) turmeric
    1 teaspoon (5 mL) cumin
    ¼ teaspoon (2.5 mL) cayenne pepper

    ½ cup (125 mL) basmati rice, rinsed
    ½ cup (125 mL) dried red lentils, rinsed
    2 small apples, peeled, cored, and chopped

    3 cups (375 mL) chicken stock
    2 cups (500 mL) water
    2 bay leaves

    1 teaspoon (5 mL) Kosher or sea salt
    ¼ teaspoon (2.5 mL) freshly ground black pepper
    3 tablespoons (45 mL) chopped fresh parsley or cilantro

    1 can (14 oz / 398 mL) unsweetened coconut milk (not light)
    2 tablespoons (30 mL) fresh lemon juice

    Garnish:  Chopped parsley or cilantro; plain yogurt

    Method:

    1. In a large Dutch Oven or soup pot, melt butter over medium-high heat. Add the oil. Stir in chopped onions, celery, and carrot. Saute for about 3 minutes; stir in minced garlic and heat through.
    2. Lightly season (salt and pepper) the chicken thigh pieces and add to the pot. Saute chicken with the vegetable mixture for about 5 minutes – or just until the chicken begins to cook.
    3. Add the curry powder, turmeric, cumin, and cayenne pepper. Stir to combine.
    4. Turn the heat to medium-low and add the rice, red lentils, and apples to the pot. Add the stock, water, and bay leaves. Simmer for about 15 minutes – or until the rice and lentils are tender.
    5. Add the salt, pepper, and parsley; Stir in coconut milk. Heat through. Adjust seasonings to taste. Finish with adding 2 tablespoons of fresh lemon juice.
    6. Garnish with extra parsley; a dollop of plain yogurt and serve with naan bread.